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After a parent told me that my empty bulletin boards made the room “look sad,” I had the kids decorate them.

Last Thursday was the 180th school day. My kindergarteners and I celebrated in the most appropriate way we could think of: by watching a Disney movie and eating sprinkle cookies. At 12:30, I hugged each of my kids goodbye, tried not to ugly-cry (at least, not in front of them), and sent them off for summer break.

However, just because my students are on summer break does not mean that I’m done and beach-bound. For the past two days, we teachers have packed up our rooms and stripped the brightly colored decorations off our walls. Our classrooms are huge, empty shells and the whole thing is, frankly, incredibly depressing.

My coworker and friend Lindsay has been using the hashtag “#99daysofsummer” in her Facebook and Instagram posts, so I’ve got to believe that’s how many days we’ve got until we head back to school for pre-planning. And knowing how fast 180 school days went by means that I’ll blink and all 99 summer days will be gone. Since I’m not willing to miss out on pretty much anything, I need to jump start myself. Enter: peaches.

For me, no fruit screams “it’s summer!” louder than a peach. (I know, I know, watermelons, but aside from using them in seed-spitting contests, I’ll pass.) There isn’t a dignified way to eat a whole, ripe peach. Go ahead, try to bite into a really ripe, sweet peach and not have juice drip all over your face and fingers. That mess means summer.

Directions:
1. Preheat oven to 350º.
2. Cream together butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
3. Add in egg and vanilla and continue beating for 1-2 minutes.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Add flour mixture into egg mixture 1/4 cup at a time, scraping down the sides of the bowl as-needed.
6. Add peaches and chocolate chips. Use a spatula to combine.
7. On a parchment-lined cookie sheet, scoop dough and roll into 1 1/2″ balls and place on cookie sheet about an inch apart.
8. Bake for around 10 minutes, until golden brown.Note: because of the moisture of the peaches, cookies with more peach chunks may need to be cooked a bit longer.